Goya Turnover Dough Pkg of 10 Discs (Frozen)

1 lb. of ground beef

Goya Sofrito (frozen)

1/3 cup Pimiento Stuffed Spanish Olives (diced)

Small white onion (diced)

1 tablespoon Dried oregano

1 tablespoon Cumin

½ teaspoon Turmeric

1 tablespoon Onion Powder

1 tablespoon Garlic Powder

2 packets of Sazon con Achiote

½ tablespoon Smoked Paprika

1/3 cup of tomato sauce

1 tablespoon of sugar

1 egg beaten (set aside)

Salt & Pepper to taste

Canola Oil


Take out your dough discs and allow them to thaw.  

Over medium high heat, begin browning the ground beef.  When it is almost done add all the spices, the Sazon, the onion, the olives, the sugar and the tomato sauce. Stir well and allow to simmer for about 10 minutes.  

Set aside the meat and allow to cool completely.  Separate the dough disc and brush the disc around the edge of each with egg.  Spoon 4-5 spoons of the meat mixture onto one side of the dough, and fold over, sealing the edges by pressing them down with a fork (crimping). Then brush the outside of the dough with the egg wash.  If you want to fry the empanadas, do so in Canola oil at temperature of 350°F until just golden, or you can lay the empanadas on a lightly oiled cookie sheet and bake at 350°F for about 15-20 minutes until golden. Enjoy!